Wannan girke-girke na Yaren mutanen Poland na kudancin ziemniaczane na sos pieczarkowy , a zahiri " rassan dankalin turawa tare da naman kaza (maɓallan namomin kaza kamar yadda ya saba da abincin naman gishiri mai tsananin gaske), daga Walt Gach na Ohio.
Wannan girke-girke shine dan takarar kirki don cinye dankali mai yalwa muddin babu madara da aka kara da shi lokacin da aka rufe, ko kuma za a iya fara daga ɗayan daya. Wadannan dankalin turawa da wuri ko cutlets suna yin kyakkyawar hanya mara kyau, gefen tasa ko appetizer.
Abin da Kayi Bukatar
- Dankali Cutlets:
- 2 fam dankali (russet, peeled, Boiled, da kuma mashed)
- 1 babban kwai (dukan tsiya)
- 1/2 zuwa 3/4 kofin gari (duk-manufa)
- 1 teaspoon gishiri
- Zabin: 1 teaspoon dried ko 1 tablespoon sabo ne dill
- 1/4 teaspoon barkono barkono
- 1 kofin gurasa gurasa (bushe, raba)
- 1 kofin kayan lambu mai (ga frying)
- Mushroom Sauce:
- 2 oceji namomin kaza (dried Yaren mutanen Poland ko porcini)
- 2 teaspoons man shanu
- 1 albasa mai yawa
- 8 oganci namomin kaza (sliced, sabo ne ko gwangwani; ajiye ruwa)
- 1 teaspoon cube (kayan lambu ko kaji)
- Salt da barkono dandana
- 1 kofin kirim mai tsami
- 2 tablespoons gari (duk-manufa)
Yadda za a yi shi
- Fara da naman kaza: Zafa namomin kaza a cikin tukunya mai zafi da kuma zuba kofuna biyu na ruwan zãfi. Bari m 1/2 awa. A halin yanzu, a matsakaici saucepan, saute albasa a man shanu har sai caramelized . Idan kana amfani da namomin kaza, ka kara zuwa saucepan sau daya da albasarta su ne translucent. In ba haka ba, sanya namomin kaza a cikin kwanon rufi ba tare da ceto ba a lokacin da albasarta suka cika caramelized.
- Yin amfani da yatsunsu, ka cire namomin namomin kaza daga cikin ruwa mai yayata kuma ka kara zuwa ga kwanon rufi da albasa. Yi amfani da hankali don ƙara ruwa a cikin kwanon rufi, tabbatar da kada ku dame laka a kasa. Ƙara tushe, da gishiri da barkono don ku ɗanɗana (idan kuna amfani da ruwa mai naman kaza, ku yiwuwa bazai buƙatar ƙara gishiri) ba. Ku kawo wa tafasa, rage zafi da simmer, an rufe, minti 30.
- A cikin kwano mai daraja, cokali mai yalwa 2 tablespoons gari cikin kirim mai tsami. Jara da kirim mai tsami ta ƙara 3 ƙananan ƙwayoyin abincin, 1 ladle a wani lokaci, da kuma raguwa har sai da santsi. Yi hankali a zuba mai tsami mai tsami a cikin naman kaza. Sauke minti 5 zuwa 10 har sai an gaji da dandano na gari mai kyau. Ka dumi.
- A cikin babban kwano, hada da dankali mai yalwa, kwai, 1/2 zuwa 3/4 kofin gari (dangane da abun ciki mai dankali), gishiri, Dill, idan amfani, da barkono. Dankali kada ku tsaya ga yatsunsu.
- Sanya takarda ko takarda takarda akan farfajiyar aiki kuma yada tare da ko da maƙalar 1/2 gurasar gurasa. Gyaran dankali a kan gurasa da gurasa, kafa silinda mai kimanin 12 inci mai tsawo, ta yin amfani da takarda don mirgine cylinder cikin gurasar burodi.
- Yin amfani da wuka mai wuka, a yanka cikin 1-inch rounds. Sake kowane gefen gefen ƙuƙashe a cikin sauran 1/2 kofin breadcrumbs don haka duk bangarorin suna mai rufi. Bari cutlets ta bushe na minti 10 kafin frying.
- Ƙara 1/4-inch man kayan lambu zuwa skillet (Na fi son fure-iron skillet don frying abinci) da zafi a kan matsakaici. Yanke bishiyoyi a batches har sai launin ruwan kasa a bangarorin biyu. Drain dan kankanin a kan tawul ɗin takarda kuma ku yi zafi tare da naman kaza a gefe. Kada ku zuba miya a kan cutlets, domin zai sa su kasance da damuwa. Diners iya haɗuwa biyu a kan kansu faranti!
Source: Walt Gach na Ohio